Curtis Stone: Farmer's Market Report, Bring on Summer! - KMSP-TV

Curtis Stone: Farmer's Market Report, Bring on Summer!

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The first day of summer is tomorrow! Curtis Stone shows us simple ways to serve up all those gorgeous summer delights that are so hot at the farmer's market!

Deep-Fried Zucchini Flowers with Fontana and Basil and Served with Blackberry-Balsamic Reduction

Serves 4

Blackberry Reduction:
  1. 6 ounces/170 g fresh blackberries
  2. 1/4 cup/50 ml balsamic vinegar
  3. 1 tablespoon/15 g superfine sugar
Zucchini Blossoms:
  1. Canola oil, for deep-frying
  2. 1 1/4 cups/260 ml cold water
  3. 4 ice cubes
  4. 1 1/2 cups/205 g all purpose flour, plus more for dusting
  5. 12 zucchini blossoms
  6. 6 ounces/170 g Taleggio cheese, cut into 12 small squares
  7. 12 fresh basil leaves
  8. Salt and freshly ground black pepper

For the blackberry reduction:

Combine all the ingredients in a heavy medium saucepan and cook over medium heat for about 15 minutes, pressing down on the berries with a metal spoon, or until the berries are smashed and the juices thicken slightly. The mixture will bubble vigorously as it cooks, so be sure to use a saucepan that will contain it and prevent it from spilling over.Remove from the heat and press the mixture through a fine sieve with the metal spoon and into a small saucepan. Discard the seeds. Set the reduction aside and keep warm.

For the zucchini blossoms:

Fill a large frying pan or wok about halfway with the oil and heat the oil over medium heat to 375°F/190°C.Combine the water and ice in a measuring cup.Place 1 1/2 cups/205 g of flour in a large bowl and gradually pour in the ice water, mixing constantly until moistened and a few lumps remain in the batter. Be careful not to overwork the batter because the less the batter is mixed, the crispier the coating will be.Wrap each piece of cheese with a basil leaf. Place 1 wrapped piece of cheese into each zucchini blossom and gently twist the blossoms at the top to enclose the cheese and basil. Dust the stuffed blossoms with some flour. Working in batches, dip the blossoms into the batter then deep fry them in the oil for about 3 minutes, turning and submerging them with a slotted metal spoon so that they cook evenly and become very pale golden and crisp all over.Using the slotted spoon, transfer the fried blossoms to paper towels to drain the excess oil. Season with salt and pepper.Arrange the fried blossoms on a platter. Drizzle with some of the blackberry reduction. Pour any remaining blackberry reduction in a small bowl and serve alongside the zucchini.

 

Summer Tomatoes with Burrata Cheese

Serves: 4
Prep Time: 20 minutes
Cook Time: 0 minutes

Ingredients

  1. 4 ripe plum tomatoes
  2. 12 ripe cherry tomatoes
  3. 2 tablespoons white balsamic vinegar
  4. 2 tablespoons extra-virgin olive oil
  5. 2 tablespoons torn basil leaves
  6. 4 balls buffalo mozzarella, drained
  7. 16 leaves arugula
  8. Salt and freshly ground black pepper

Method: Coarsely chop the plum tomatoes and cherry tomatoes. In a large bowl, toss the chopped tomatoes and vinegar together. Add some of the olive oil and mix again with three-fourths of the ripped basil. Place the tomato mixture in the center of each serving plate. Tear the mozzarella into small chunks and arrange them over the tomatoes. Drizzle with more olive oil, garnish each with a basil sprig and a few arugula leaves, season with salt and plenty of black pepper, and serve.

 

Passion Fruit and Raspberry Crème Caramel

I have always loved the combination of raspberries and passion fruit. This is a light dessert that shows off both fruits magnificently and, trust me, it tastes even better than it looks. It’s a specialty of a mate of mine – nice one Grumble!

Serves: 6
Prep Time: 8 hours and 30 minutes
Cook Time: 1 hour and 5 minutes
Make-Ahead: These crème caramels can be made up to 2 days ahead, covered and refrigerated.

Ingredients

Caramel:

  1. 3/4 cup superfine sugar
  2. 3 passion fruit

Crème:

  1. 1/3 cup superfine sugar
  2. 1 cup whole milk
  3. 1 cup heavy cream
  4. 1 teaspoon vanilla extract
  5. 3 large eggs
  6. 3 large egg yolks
  7. 1 pint raspberries

Method

Preheat the oven to 275ºF.

To make the caramel:

Place the sugar in a medium saucepan over medium-low heat and allow the sugar to melt. Once the sugar has melted it will begin to color gradually. When the sugar become golden brown remove from the heat and add the passion fruit. Stir, then immediately pour the caramel evenly into the base of 4 ramekins. Leave to cool.

To make the crème:

In another medium saucepan, warm the sugar, milk, cream, and vanilla extract, stirring constantly, until the sugar dissolves. Remove the pan from the heat and leave to cool slightly, about 5 minutes.In a bowl, using a small balloon whisk, whisk the egg and egg yolks together. Stir the eggs into the cooled milk mixture to blend. Strain the mixture and then pour it into the ramekins.Place the ramekins in a bain-marie or a roasting pan half-filled with warm water and carefully place in the hot oven. Bake for 60 minutes. To test whether the crème caramels are ready, push a small knife into the center of one of the dishes and if the caramel rises out of the hole left by the knife, then they are ready.Remove the crème caramels from the oven and allow to cool. Refrigerate overnight.

To serve:

When serving the crème caramels, run a knife around the inside of each ramekin and turn out onto individual serving plates. Decorate with fresh raspberries and serve.


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